Day 2: Pumpkin Cookies

Cream cheese frosting on a cookie! Have you ever heard of such a thing?

Who can resist anything with cream cheese frosting on it?

I know I can’t.

Since I was out of town leading up to Thanksgiving, I didn’t do any of my normal baking before for my family and friends. However, these cookies are too delicious to not make once a fall/winter. My roommate and I are throwing a Thanksgiving potluck this Sunday, so it was only appropriate to make these for our guests.

I think these are still very much holiday appropriate, so make them and your house will smell delicious. Just like a fresh bakes pumpkin pie. I know you are already pumpkin pied out until next year after Thanksgiving, but the smell never gets old.

I hope that smell will still be around tomorrow when my friends show up. It will set the mood perfectly!

Pumpkin Cookies

yields 5 ½ dozen cookies

1 cup shortening

2 cups sugar

1 egg

1 can pumpkin

2 teaspoons baking powder

1 teaspoon salt

1 cup walnuts (optional)

1 cup raisins (optional)

1 ½ teaspoons cinnamon

2 teaspoons vanilla

2 teaspoons soda

4 cups flour

In a large mixing bowl, with an electric mixer beat together shortening, sugar, pumpkin, vanilla and egg.

Mix in flour, cinnamon, salt, soda and baking powder.

Mix in raisins and walnuts. (optional- I normally bake 1/2 the batter without raisins, and then mix in 1/2 cup raisins into the second 1/2 of the batter)

Drop spoonfuls of batter onto cookie sheet 2 inches apart.

Bake at 350 degrees for 18-20 minutes. Cookies are done when they spring back to touch.